Chocolate Gingerbread
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1½ sticks butter
  • 1 c. + 2 T dark brown sugar
  • 2 T granulated sugar
  • ¾ c. golden syrup (In this recipe I usually use half and half light corn syrup and honey, instead of the expensive golden syrup, because its flavor is lost in the spices).
  • ¾ c. molasses
  • ¼ tsp ground cloves
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1¼ tsp baking soda
  • 2 T warm water
  • 2 eggs
  • 1 c. milk
  • 2 c. flour
  • ⅓ c. cocoa
  • 1 c. chocolate chips
For Frosting:
  • 2 c. powdered sugar
  • 2 T butter
  • 1 T cocoa
  • ¼ c. ginger beer or ginger ale (the more flavor your ginger ale has, the more ginger flavor the icing will have. I like Reed's ginger beer or Vernor's ginger ale here).
  1. Preheat oven to 325. Line a baking pan (10X13 pyrex) with parchment paper.
  2. In a large saucepan or dutch oven, melt the butter with the sugars, syrup, molasses, cloves, cinnamon and ginger.
  3. Dissolve baking soda in water.
  4. Take the saucepan off heat and add eggs, milk and soda/water mixture. Stir in flour and cocoa, reserving 2 T or so of the flour. Toss the chocolate chips in the reserved flour, then fold in chocolate chips.
  5. Bake about 45 min until risen and firm. The middle should still be a little damp under the set top, and will sink a little. Cool in the pan.
  6. While the cake is cooling, melt the butter, cocoa and ginger ale for the frosting. Whisk in the powdered sugar. Remove the cake from the pan, fold down the paper, and pour frosting over the cake. Let frosting set slightly, and cut into large slabs.
From Feast by Nigella Lawson
Recipe by The Domestic Front at